Fresh white beans cooked with aromatics and herbs, with the addition of pan-fried cod fillet—this dish has a really toothsome texture! The combination of pesto, beans, and cod is ridiculously good for you, which is a bonus if you’ve mainly eaten cake for the last couple of days! This simple combination of ingredients is an absolute weeknight staple. If you can find fresh beans, you’ll be able to control what amount you use and skip the long soaking process.
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Ingredient list for the pan fried cod fillets recipe
Serve 4:
- 4 cod fillets, about 1/3 lb (150 to 180g)
- 4 lb (2kg) of fresh white beans, such as cannelini or navy
- 1 carrot
- 1 onion
- 1 chicken cube stock
- 1 bouquet garni
- 1/2 cup (10cl) of liquid cream
- 2 cloves
For the pesto:
- 1 bunch of basil
- (10g) pine nuts
- 1/2 bunch parsley
- (10 cl) of olive oil
- (70g) parmesan
Directions
1. Prepare the pesto by placing all ingredients except olive oil in the bowl of your food processor or blender.
2. Mix and add a few tablespoons of cold water to get the desired consistency, and gradually add the olive oil.
3. Shell beans. Peel and wash the carrots. Peel the onion and cut it in half. Prick the onion halves with cloves.
4. In a saucepan, place the beans and pour cold water to cover, add the cube stock, and bring to a boil. Cook for 10 minutes.
5. Drain, keeping the cooking liquid aside for next use.
6. Put the beans in the pan, add the carrot and onion. Pour the stock over, so the beans are covered.
7. Cook for 30 minutes over medium heat, and salt 5 minutes before the end of cooking.
8. Drain, retaining the juices. Pour the juice into a small saucepan with the cream, add the freshly puréed pesto (keep 4 small teaspoons for later use), mix, and add the beans (removing the carrot, onion, and bouquet garni). Leave it over the heat while you cook the fish.
9. Meanwhile, heat a frying pan, add a drizzle of olive oil, and cook the cod on both sides until it is slightly colored.
10. Arrange the beans, add a teaspoon of pesto on each plate, and top with cod and a few basil leaves. Enjoy!
(Photo by nanou)
Pan Fried Cod Fillets with White Beans
Easy Pan Fried Cod fillets with Pesto & White Beans.
Ingredients
- 4 cod fillets, about 1/3 lb (150 to 180g)
- 4 lb (2kg) of fresh white beans, such as cannelini or navy
- 1 carrot
- 1 onion
- 1 chicken cube stock
- 1 bouquet garni
- 1/2 cup (10cl) of liquid cream
- 2 cloves
For the pesto:
- 1 bunch of basil
- (10g) pine nuts
- 1/2 bunch parsley
- (10 cl) of olive oil
- (70g) parmesan
Instructions
- Prepare the pesto by placing all ingredients except olive oil in the bowl of your food processor or blender.
- Mix and add a few tablespoons of cold water to get the desired consistency, and gradually add the olive oil.
- Shell beans. Peel and wash the carrots. Peel the onion and cut it in half. Prick the onion halves with cloves.
- In a saucepan, place the beans and pour cold water to cover, add the cube stock, and bring to a boil. Cook for 10 minutes.
- Drain, keeping the cooking liquid aside for next use.
- Put the beans in the pan, add the carrot and onion. Pour the stock over, so the beans are covered.
- Cook for 30 minutes over medium heat, and salt 5 minutes before the end of cooking.
- Drain, retaining the juices. Pour the juice into a small saucepan with the cream, add the freshly puréed pesto (keep 4 small teaspoons for later use), mix, and add the beans (removing the carrot, onion, and bouquet garni). Leave it over the heat while you cook the fish.
- Meanwhile, heat a frying pan, add a drizzle of olive oil, and cook the cod on both sides until it is slightly colored.
- Arrange the beans, add a teaspoon of pesto on each plate, and top with cod and a few basil leaves. Enjoy!
Nutrition
Nutrition information for this recipe.
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How did it turn out?
[…] patties — It’s often the simplest things that delight us the most. After enjoying pan fried cod fish with pesto and white beans last night for dinner, tonight use the leftovers to make these fish cakes. Incredibly easy and […]
